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Preparation

Pre-heat oven to 375.
Cut out the tops of the peppers, clean out the seeds, and cross cut the tops in an X, to give you more room for stuffing later. Brush outsides with olive oil and sprinkle with garlic salt. Place in glass baking dish.
Filling:
Prepare rice according to package instructions. I left out the butter/margarine since it goes into our chicken/onion mixture which already has olive oil.
Sautee onion in olive oil. Add in pre-cooked chicken chunks, paprika, and garlic salt. Cook until heated through. Add in cooked rice and black beans, stir until mixed well. Add in about half of your cheese and stir, then remove from heat. Spoon mixture into peppers. Make sure to stuff them full! Top each pepper with remaining cheese.
Bake in oven for 30 minutes, or until peppers have reached desired softness.
Enjoy!